2008 Washington State Vintage

Cool spring temperatures with some rain set the pace for the whole year, pushing bud break two weeks later than normal. The vines never fully made the time back. Veraison, the color change that marks the onset of ripening, occurred about one week late. Summer temperatures were average to slightly below average, but summer and early fall were dry, which allowed sugar and phenolic ripening with no loss of acid. Wine Spectator reported that Washington vintners worried through September as days went by with nothing ripening enough to pick, and then temperatures turned warm and everything ripened fast. Moderate weather continued through October, which especially challenged later-ripening varieties such as Cabernet Sauvignon in cooler sites. Harvest ran 10 to 14 days later than normal overall. Doug Gore, senior vice president of winemaking and vineyards at Ste. Michelle Wine Estates, told Wine Spectator that they started two weeks late but wrapped up in the first week of November as usual, calling it a compressed year that made for a lot of cranky winemakers. Chris Camarda, owner and winemaker at Andrew Will Winery, said they had not seen a delayed harvest like it since 1993. Fruit flavors came in less ripe than usual, and acid levels were slightly higher than normal. On volume, the state harvested 145,000 tons, up from 127,000 tons in 2007.

• Cool, somewhat rainy spring pushed bud break two weeks late
• Veraison ran about one week late; summer was average to slightly below average
• Summer and early fall were dry, allowing sugar and phenolic ripening with no loss of acid
• September stalled, then warm weather arrived and ripening ran fast, compressing the picking window
• Harvest ran 10 to 14 days late but finished in the first week of November as usual
• 145,000 tons harvested, up from 127,000 tons in 2007

Doug Gore told Wine Spectator that if he had to pick one variety, the star was Merlot, that most everybody was going to hit it out of the ball park, and that the wines showed really good balance and plenty of flesh. Syrah, Chardonnay and Riesling also did well. The Washington State Wine Commission likewise reports that lighter-bodied grapes such as Cabernet Franc and Merlot performed well in the conditions. Later-ripening Cabernet Sauvignon had the hardest time, struggling to reach enough sugar and flavor in cooler sites. Camarda said Merlot and Cabernet Franc got the biggest boost from the weather, and that while he was happy with his Cabernet, it did have to hang out there longer that year.

• Merlot was the standout, with good balance and plenty of flesh per Gore
• Syrah, Chardonnay and Riesling also performed well
• Cabernet Franc benefited alongside Merlot from the cooler, lighter-bodied profile of the year
• Later-ripening Cabernet Sauvignon struggled for sugar and flavor in cooler sites

The Washington State Wine Commission calls 2008 a very good vintage across the board for most varieties. The reds are lighter bodied, with purity of fruit and balance rather than weight. The whites are clean, crisp and fresh, and the Commission credits heightened acid levels with giving Riesling, Chardonnay and Sauvignon Blanc fine aging potential. Wine Spectator graded the Washington vintage B+. The through-line is the delayed, cool season: less ripe fruit flavors and slightly higher acid than usual, which is exactly what produces a lighter, fresher set of wines.

• The Commission calls 2008 very good across the board for most varieties
• Reds are lighter bodied, with purity of fruit and balance
• Whites are clean, crisp and fresh, with fine aging potential from heightened acid
• Wine Spectator graded the vintage B+